Well, still playing catch-up and I really haven’t made much progress I guess! This week was a bit of a wash on the catching-up game, but at least I cooked one meal this week! I had found a pack of stir fry beef at the Wednesday farmers market at the Mill at Anselma and decided to run with it. So, Saturday, I grabbed peppers and mushrooms, found an onion in the fridge, and decided to give this recipe a try. I omitted the oyster sauce (because EEW GROSS OYSTERS), and ended up only using honey, soy sauce, pepper, and wine for the sauce which worked out just fine. I suppose most folks would’ve served the beef over rice, but since rice isn’t local, I stir fried the crimini mushrooms, onions, and peppers separately which made a nice base for the beef. Now, I’m not a terribly huge fan of beef, but in a stir fry, this was honestly really good, and the sauce came out just perfectly – sweet and a little salty. This may be something I have to add into regular rotation in the kitchen!
Beef – Gauker Farms
Onion – Charlestown Farm
Peppers – Charlestown Farm
Garlic – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Honey – Our Beehives
Wine – Paradocx “Barn Red”
Non Local – Soy Sauce, Salt, Pepper, Olive Oil
My lazy self, alone at home, tends to keep things pretty simple when it comes to One Local Summer meals. This is a super easy meal featuring Farro with sautéed garlic scapes and mushrooms and a little pork sausage. Nothing fancy, but sometimes keeping the ingredient list short means the individual ingredients really get to shine, plus it’s much easier in the heat of the summer to cook something that isn’t so complicated. Short and sweet for week 6, even a little late, but I swear I’ll be caught up as of tomorrow!
Farro – North Star Orchard
Garlic Scapes – North Star Orchard
Mushrooms – Oley Valley Mushrooms
Pork sausage – Countrytime Farm
Non Local – Olive Oil, Salt, Pepper
Moving right along! I’m a little late posting this (a theme you’ll see as we get into mid and late summer and I just get too busy to blog), but it was definitely made during week 3, I swear! Here we have my sad attempt at an omelette and roasted asparagus. I learned that while I make tasty omelets, they’re not very pretty to behold and probably work better as open face egg creations more than properly flipped and perfect omelets. Presentation is just not as important as the flavor, and I can assure you that this disappeared pretty quickly! Inside the egg are scallions, spring garlic, mushrooms, goat cheese, and spinach. On the side is sliced asparagus, roasted with some salt and olive oil, and then given a little cheesy topping for the last few minutes. You guys, I may never eat asparagus any other way ever again. Don’t get me wrong, it’s great grilled, but roasted? It comes out so much more tender and crisps a little on the edges which is so wonderful. Of course, you can never go wrong with putting cheese on top! I plan on doing this for breakfast a few more times since I still have spinach and goat cheese, but it will probably be more of an unsightly scramble than a nicely plated creation. Did I mention that I’m a lazy cook? Oh, and the coffee, not local, but absolutely necessary for survival.
The first of another year of One Local Summer! I’m going back to the weekly format this time since the husband’s work schedule is all over the place for the summer and, let’s face it, if I’m only cooking for me, I may only actually cook one meal a week large enough so I have leftovers for the rest of the week. Hi, I’m the laziest lazy cook there is. So, a recap of One Local Summer, the challenge originated with Farm to Philly back in 2008 with Farm to Philly. I picked up on it in 2009 (AWWW my first ever One Local Summer post!), so that makes this year my (counting on fingers) EIGHTH year of One Local Summer. The idea is that you make one meal a week your “local” meal, using only ingredients found, farmed, or grown locally with exceptions for spices and oils. I usually run from beginning of May through as long as I can, typically October or so. It doesn’t have to be fancy either – sometimes it’s a huge bowl of lettuce with toppings (coughcough this week coughcough), and sometimes it’s homemade tacos from the shells to all the fixings or bacon and cheese waffles. What constitutes local? That’s up to you. The idea is to reduce your food miles (the length food has to travel to get to you) which in turn reduces your carbon footprint since you’re not eating food from across the country. It also supports your local economy by giving your money to small producers instead of large conglomerates. There’s something really special about getting to know the people who grow your food since you get to put a face to the hard work that goes into growing vegetables or tending animals and ask them questions about their processes (pesticide use, butchering etc), AND you get to know that it’s all produced with love and care. I have sworn over and over that knowing the people behind the food makes it all taste better (even if that’s probably baloney, don’t pop my bubble!)
So, that all out of the way, that photo above is my first week! We’re still in early spring around here despite it being almost mid may, so most of what the farmers market has to offer as far as vegetables is a lot of leafy greens. Kale and I have never really gotten along well (it tastes like angry dirt to me), but I LOVE the abundance and variety of lettuces and other greens available this time of year. I routinely buy a big old bag of greens and make a GINORMOUS salad for dinner in a bowl that could double as a helmet. On top of the lettuce mix are slivers of cheese, some tomato and basil pork sausage, Portobello mushrooms sautéed in butter with some spring onions, and some bok choi that I wilted over the pan with the mushrooms and onions. The only non-local thing here is the salad dressing which was just olive oil and vinegar. I think I did pretty well this week, getting back into the One Local Summer routine, and I’m already dreaming up ideas for next week!
Posted on 16 September 2015
The husband isn’t terribly fond of mushrooms, so what do I do when he’s gone? Put mushrooms in ALL THE THINGS! There are only a few foods that he’s not particularly fond of including mushrooms and fennel most notably, which happen to be two of my favorite things. If fennel happened to be in season, it would be in this meal, but I had to settle for making a galette with mushrooms, onions, chorizo, and blue cheese. I added a half an asian pear to the side, a salad with blue cheese dressing, and a glass of homemade cider. We actually pressed and brewed that cider ourselves using apples from the house where my grandparents lived. We have no idea what variety the apples were, but the trees gave up an incredible harvest last year and made for a tart, dry cider that’s exactly how I enjoy them most. For the galette crust, I used a recipe from here that uses yogurt, substituting honey for the sugar. I also added a tablespoon of lard instead of milk to help lighten the crust since goat’s milk yogurt is rather low in fat in comparison to a cow’s milk version. It came out not quite flaky enough, which means more lard next time! All in all though, the spice from the chorizo, paired with the onions and mushrooms came out incredible and I’m super happy with this one!
Mushrooms – Oley Valley Mushrooms
Cheese – Birchrun Hills, Smoked Blue Cheese
Dressing – Birchrun Hills
Onions – Jack’s Farm
Tomatoes – Full Circle CSA
Lettuce – North Star Orchard and Charlestown Farm
Cucumbers – Our Garden
Asian Pear – North Star Orchard
Chorizo – Countrytime Farm
Lard – M&M Creek Valley Farm
Goat’s Milk Yogurt – Shellbark Hollow
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Honey – M&M Creek Valley Farm
Non Local – Salt, Pepper